900g Sourdough Bread Recipe: No-Knead Rise for Crusty, Airy Loaves

This 900g sourdough bread recipe delivers artisanal-quality loaves with minimal effort—no kneading required. The secret lies in a slow, controlled fermentation that develops deep flavor and an open, airy crumb.

I’ve perfected this method after years of baking, ensuring consistent results even for beginners. The no-knead approach simplifies the process while preserving the authentic sourdough experience.

The recipe begins with a 24-hour cold proof that transforms stiff dough into a smooth, elastic texture ready for shaping. This extended fermentation not only enhances flavor but also creates that signature open crumb structure.

Baking at 450°F with steam ensures a crispy crust and even oven spring, while precise hydration levels (around 70%) guarantee a light, tender interior.

By the time your loaf emerges from the oven, you’ll have a golden, crusty exterior with an airy interior speckled with those coveted holes. The aroma alone—warm, tangy, and slightly sweet—will make your kitchen feel like a Parisian boulangerie.

This method also allows for endless variations, from adding seeds to incorporating whole grains.

Whether you’re baking for a weekend breakfast or prepping for meal prep, this 900g sourdough delivers restaurant-quality results at home. The recipe includes troubleshooting tips to handle common issues like dense loaves or overproofing, so you’ll achieve perfect rises every time. Let’s get started!

Ingredients for 900g sourdough bread

The foundation of perfect sourdough—just nine ingredients for artisanal loaves.

The sourdough starter is non-negotiable here. King Arthur or a well-fed starter from a trusted source works best—look for one that doubles in 4-6 hours. If you're new to sourdough, Breads Bakery sells reliable starters online. The flour blend matters too: King Arthur Bread Flour gives that signature open crumb, but Caputo Tipo 00 (if you can find it) takes it to the next level. For the water, filtered or spring water prevents off-flavors. The olive oil isn't just for flavor—it helps create that crispy crust we all crave.

No semolina? Rice flour or all-purpose flour works in a pinch, though it won't give the same crispy texture. Short on whole wheat? Substitute with more bread flour—just know your loaf might be slightly less rustic. The ice cubes aren't just for show—they help shape the dough and kickstart the cold proof. Trader Joe's sells pre-packaged ice cubes in handy sizes if you're not keen on breaking up your own. For the salt, Diamond Crystal dissolves slower, which is ideal for even flavor distribution. If you only have table salt, use half the amount but dissolve it in the water first.

This dough is a patient recipe—the 24-hour cold proof is where the magic happens. Store your shaped loaf in a proofing basket lined with a floured towel or a bowl covered with a damp towel. For the bake, preheat your Dutch oven with the lid on for 30 minutes—this creates that signature steam. Leftovers? Slice and freeze for up to 3 months. Toast straight from frozen for crispy perfection every time.

Step-by-step instructions for perfect no-knead sourdough loaves

Here's the straightforward method I've perfected for achieving that coveted open crumb and crispy crust.

In a large mixing bowl, combine the 0.25 cup active sourdough starter, 3.5 cups all-purpose flour, and 0.5 cup whole wheat flour. I like to use my hands for this part—it helps develop just enough gluten without overworking the dough. Create a well in the center and add the 1.75 cups lukewarm water and 1 tbsp extra-virgin olive oil. The mixture will look shaggy at first, but that's normal.

Gradually sprinkle in the 1.5 tsp kosher salt while mixing with a wooden spoon. Once everything comes together into a sticky, cohesive mass, let it rest for 10 minutes. This brief rest allows the flour to fully hydrate and makes the next steps much easier. You'll notice the dough becomes more pliable and less sticky after this short wait.

After the initial rest, wet your hands with water and gently shape the dough into a loose ball. Place it in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 12-16 hours. This cold proofing is where the magic happens—the slow fermentation develops complex flavors and creates that signature open crumb structure we're after.

I know it's tempting to skip this step, but trust me—rushing the proof leads to dense, flavorless bread. The cold temperature also helps control yeast activity, preventing overproofing. When you remove the dough from the fridge, it should have risen noticeably and feel slightly puffy to the touch.

Lightly dust your work surface with 0.25 cup semolina flour and turn out the cold dough. Gently shape it into a round boule or batard using the stretch-and-fold method—wet your hands and fold one side of the dough over itself, rotating the bowl 90 degrees and repeating until you've done this four times. This builds structure without overworking the dough.

Place the shaped dough seam-side up on a piece of parchment paper dusted with 0.25 cup cornmeal (this prevents sticking). Cover loosely with plastic wrap and refrigerate for another 2-4 hours. The second cold proof allows the dough to relax and develop tension, which is crucial for that beautiful oven spring. When ready to bake, the dough should feel firm and spring back slowly when poked.

Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. This high heat creates steam that's essential for that crispy crust. Remove the Dutch oven and carefully transfer the dough (still on its parchment) into the pot. Add 1 piece ice cube to the bottom of the pot—this creates instant steam when it hits the hot surface.

Bake covered for 20 minutes, then uncover and bake for another 20-25 minutes until the crust is deep golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 205-210°F when measured with an instant-read thermometer. This high temperature ensures complete gelatinization of the starches for that perfect crumb.

Remove the bread from the Dutch oven and transfer it to a wire rack. Let it cool completely at room temperature for at least 2 hours before slicing. I know it's hard to wait—this bread is at its most tempting when fresh from the oven—but the structure needs time to set properly. If you cut into it too soon, you'll end up with a gummy crumb instead of that beautiful open texture.

Once cooled, slice and serve. The crust should be crispy with a satisfying snap, while the interior reveals that characteristic open crumb structure with pockets of air. Store any leftovers wrapped in a bread bag at room temperature for up to 3 days, or freeze for longer storage. The flavor actually improves over time as the starches retrograde!

Best sauces and condiments for 900g sourdough bread

Classic Garlic-Herb Oil

Drizzle your warm sourdough with homemade garlic-herb oil—simmer 3 tbsp extra-virgin olive oil with 2 minced garlic cloves, 1 tsp dried rosemary, and 1 tsp dried thyme for 3 minutes.

Strain and drizzle over slices before serving. This adds aromatic depth without overwhelming the bread's natural tang. For extra richness, add ½ tsp lemon zest at the end. 🌿

Whole Grain Mustard Dip

Mix ¼ cup Dijon mustard, 2 tbsp crème fraîche, 1 tbsp honey, and 1 tsp apple cider vinegar for a tangy-sweet dip. Spread on toasted sourdough slices and top with thinly sliced radishes or cucumber ribbons.

The mustard's sharpness cuts through the bread's richness beautifully. Store leftovers in an airtight container for up to 5 days.

Smoked Paprika Olive Oil

Infuse ½ cup olive oil with 1 tbsp smoked paprika and ½ tsp cayenne pepper by heating gently for 5 minutes (don't let it smoke!). Cool completely, then drizzle over sliced sourdough.

The smoky notes complement the bread's crusty exterior and airy interior. For extra flair, sprinkle with flaky sea salt right before serving. 🔥

Honey-Butter Compound

Cream ½ cup softened butter with 3 tbsp honey and 1 tsp vanilla extract until smooth. Spread on warm sourdough slices and broil for 2-3 minutes until golden.

The caramelized honey adds a gourmet touch that pairs perfectly with jam or fresh fruit. Store the compound butter in the fridge for up to 2 weeks.

Spicy Harissa Spread

Combine 2 tbsp harissa paste, 1 tbsp tahini, and 1 tsp lemon juice for a North African-inspired spread. Spread on toasted sourdough and top with crumbled feta cheese and chopped parsley.

The harissa's heat balances the bread's tang, creating a perfect contrast. Keep the spread refrigerated in a small glass jar for up to 10 days.

Balsamic Glaze Reduction

Simmer ½ cup balsamic vinegar in a saucepan until reduced by half (about 10 minutes). Cool completely, then drizzle over sliced sourdough. The deep, tangy flavor enhances the bread's natural acidity.

For extra richness, add 1 tsp brown sugar to the reduction. Store the glaze in the fridge for up to 1 month in an airtight container.

Frequently asked questions